Fanta cake with red fruit compote

Ingredients for 1 servings:

• 3 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 140 ml oil (sunflower oil)
• 200 g flour
• ¾ pack of baking powder
• 140 ml lemonade (orange soda, Fanta)
• 12 sheets of gelatin
• 400 g sour cream
• 150 g sugar
• some lemon juice
• 600 g whipped cream
• 2 glasses of red fruit jelly, 500 ml each

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

With little effort you get a cake from the tray

Beat the eggs with sugar and vanilla sugar until creamy. Gradually add the oil. Mix the flour with the baking powder and stir in alternately with the baking powder. Place the batter on a deep baking sheet lined with baking paper and bake in a preheated oven at 160°C (convection oven) for 35-40 minutes, then let it cool. Soften the gelatin. Mix the sour cream with the sugar and lemon juice. Whip the whipped cream until creamy. Squeeze out 6 sheets of gelatin, dissolve them in a double boiler, add a little whipped cream, mix, and then stir everything into the remaining cream. Mix well with the sour cream, spread on the cake, and let it set in the refrigerator. Squeeze out the remaining gelatin, dissolve it as well, stir in a little red fruit compote, and then stir everything into the remaining red fruit compote. Pour onto the cream layer, smooth it down, and chill again. Before cutting, the cake can be garnished with any fruit or dollops of cream. It is a cake that is quickly prepared but is always received with enthusiasm because it looks sophisticated and tastes light and fresh.